Salads

Salmon and snow pea sprout salad with grapefruit dressing

Author: Amanda Lennon - Chef, Food Editor

Photographer: Cath Muscat

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Serves: 4

Time to make: 15 mins

Ingredients

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1 cup baby corn, canned

juice of 1 grapefruit

1 tablespoon water

3 teaspoons wasabi

2 cloves garlic, crushed

80g snow pea sprouts, cut into 3 equal lengths

60g mixed Asian greens, washed and dried

1 small red onion, halved and thinly sliced

2 red chillies, deseeded and thinly sliced lengthways

415g can pink salmon in spring water, drained, skin and bones removed, flaked

⅓ cup chopped fresh coriandercilantroX

Instructions

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1 Combine the grapefruit juice, water, wasabi and garlic in a screw-top jar. Shake well. Taste and season with a pinch of sugar.

2 Place the corn, sprouts, Asian greens, onion and chilli in a large bowl and mix until well combined. Drizzle over half the dressing and gently toss to coat ingredients.

3 Divide salad among four serving plates. Top with salmon and coriander. Drizzle with remaining dressing and serve immediately.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 825 kJ

Protein 24.1 g

Total fat 8.9 g

Saturated fat 2.1 g

Carbohydrates 5.4 g

Sugar 4.9 g

Dietary fibre 2.2 g

Sodium 1185 mg

Calcium 120 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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